Back in the (good old) days when I was young, lean, and well tanned and was spending my summers catering houseboat trips at Utah's Lake Powell, this recipe for egg burritos was one of the most popular breakfasts on the houseboat.

(Egg Burritos to Die For were updated with better photos, April 2008.)

Egg burritos are one of the few dishes where I really like the flavor of green bell peppers, but the day I made this batch I had yellow peppers which needed to be used. Use any color of peppers you like, but two different colors look especially nice.

Egg burritos are great to make for a crowd, but the tortilla-egg-cheese mixture will also keep well in the fridge, so even if you're only cooking for a few people, I encourage you to make the whole batch and keep some for later. To eat later just microwave for a few minutes, add some sour cream and salsa, and you've got a great breakfast that's ready in just a few minutes.

(If you're making burritos for a crowd, you can wrap tortillas tightly in foil and warm them in the oven while you cook the eggs.)

Use a good nonstick frying pan for this recipe. Heat small amount of olive oil in pan, then add diced peppers and saute until slightly soft, about 3-4 minutes. Add green chiles and Spike seasoning and saute about 2 minutes more.

While peppers are cooking, break eggs into mixing bowl and whisk until whites and yolks are completely combined. Add a little more olive oil to frying pan, add beaten eggs, and immediately lower heat and cook until eggs are barely set, gently stirring and scraping side of pan with rubber scraper or turner the entire time, about 8 minutes. They should still be slightly wet-looking when you turn off heat.

To make burritos to eat immediately: Inside each warmed tortilla put a line of egg mixture, top with cheese, sour cream, and salsa, fold together and enjoy.

To make burritos to freeze: Inside each warmed tortilla put a line of egg mixture, top with cheese, wrap tortilla over. I like to cut them in half so they fit into my sandwich size freezer containers, but you could also wrap in foil or put in a zip loc bag. For best results with frozen burritos, thaw overnight in refrigerator, because if you microwave them for too long the tortilla can get tough.

South Beach Diet / Low-Carb Diet Suggestions:
For the South Beach Diet, make these with low-carb whole wheat tortillas such as Josephs Flat, Oat Bran and Whole Wheat Tortillas or Carb Chopper Whole Wheat Tortillas. Burritos with whole wheat tortillas, low fat cheese, and light sour cream are a great South Beach friendly breakfast for phase two or three. The low-carb tortillas are pretty low in carbs, so I think with full-fat cheese and sour cream this would work for most other low-carb diet plans.

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you're a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Burritos and other Things to Make Using Tortillas:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients. You can substitute the whole wheat tortillas for white ones in any recipe.)

Want even more recipes? I find these recipes from other blogs using Food Blog Search.

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17 comments:

I am excited to try this recipe. I'd also like to comment that as a fellow co-worker of Kalyn's that she is inspirational and generous. I love to see the passion she has for this blog. I admire her self-discipline in changing her eating habits to have become a way of life. She looks great and she says she feels great. She is amazing! Laura

I found your web address in Women's World and I think my prayers have been answered.My husband and I have been making a feeble attempt at the South Beach Diet. Since I'm not too fond of cooking, I have had a hard time coming up with anything that my husband finds tasty. So I am extremely delighted to find a person with such passion for helping others. I am looking forward to making many of these wonderful meals. If anyone has any suggestions to help us get in the groove, I would greatly appreciate it. Otherwise, my husband is going to die in his LazyBoy.Thank you so much for this web site. I will visit often!!! And I will tell all my friends about it.God bless you.

We transitioned over to Mission Low Carb tortillas a couple of years ago. They're not too dense and mostly avoid the nutty, chewy texture that many whole wheat tortillas have - my wife really doesn't like those. They offer them in 3 different sizes, so you can suit your needs/appetite.

I use these to make my signature tuna wraps, quick & easy fish tacos, and, of course, yummy breakfast burritos (gotta have those jalapenos)!

Just made these...I had a half a carton of egg whites I wanted to do something with. I had bought them for another recipe, but hate to throw anything out. I used 6 whole eggs and the rest of the carton. Using more eggwhites with the green chiles made the eggs a funny color...tasted fine though. Made six burritos to freeze and ate one. I wrapped them in wax paper deli wrap sheets (from Costco) first, sliced in half with a serrated knife and then wrapped in foil. I figure this way the wax paper can go in the microwave when they are reheated and help to keep them from falling apart. I did use salsa on them even though I was freezing...you left that out of the freezing instructions, but I can't imagine it without. Thanks again for your blog and all your great ideas...

I'm so happy you're taking the time to comment on Kalyn's Kitchen! I love hearing from people who stop by, especially if you're sharing feedback or asking questions about a recipe I've posted here.

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